150 g Bread flour
105 ml water
3g fresh Yeast
pizza ingredients: tomato sauce, mozzarella, basil, black olive, pepper and salt.
Dough in room temp rest for 1 hours then fold it up in ball shape and keep it in a container and storage at fridge for few hours, take it out rest for half hour before use.
Pre-heat oven in 250 C , prepare the pizza ingredients and bake it for 15mins
Recipe for 2 servings
280 g Flour T55
5g fresh yeast
180g Water (room temp.) (65% hydration)
Folding the dough
After the 1st fermentation, lightly folding the dough and keeping cover with the plastic film for the 2nd fermentation.And then weighing out and shaping the dough.
Next day delivery* added into shipping option for your check out. This is suitable for you when you urgent need something else but less then basic free delivery required and not meet our delivery schedule. And don't wanna self pick up.
Hear some customer are not able to come for buy few things stuff like gold leave or a pack of apple pectin...etc.this can help you to receive goods in next day at home or office.
Kefir is a fermented food rich in yeast and probiotics, or healthy bacteria, that aid digestion. Kefir is typically made by adding kefir grains to an open jar of milk, often raw goat or cow's milk, and allowing the milk to sit at room temperature for 24 hours. Afterward, the thin, yogurt-like solid can be consumed while the grains are used to produce more kefir. Kefir grains can be stored for short periods of time when not being used to actively produce kefir.
Clean a glass jar thoroughly with warm water to remove any acidic residue such as tomato sauce. Dry the jar.
Place the kefir grains inside the jar, making sure they don't go all the way to the top. If they do, use multiple jars.
Pour enough milk over kefir grains to cover them completely. Screw the lid onto the jar.
Place the jar in the refrigerator for up to two weeks at 40 degrees F, according to the Kefir Yoghurt for Life website. If you're storing the kefir grains longer, make sure to change the milk at least once every two weeks.
Boil water in a large stockpot. Remove the pot from the burner and allow the water to cool completely.
Place a colander in the sink and put the kefir grains inside. Pour the cool water over the kefir grains to rinse thoroughly.
Lay a clean, cool towel made from terrycloth or another absorbent cotton fiber on the counter and place the rinsed kefir grains on top. Pat the grains dry with another clean towel, making sure to remove all moisture.
Place the kefir grains in clean glass jars or freezer-safe, zipper-sealed plastic bags. Add enough dry milk powder to cover the kefir grains completely, then seal the container and stick it in the freezer for up to two months.
A raspberry flavored caramel that is paper-thin, crunchy and can be shaped thanks to a smart application of ultra-thin edible film by molecular gastronomy Chefs Juan Mari Arzak and Ferran Adria. The resulting flavored caramel crisps can be used as base for a modernist pie, as an appetizer, dish garnish or dessert.
Caramel powder is flavored with freeze-dried raspberry, then sprinkled over an ultra-thin edible film and finally melted for a few seconds in the oven to create this wafer-thin layer of hard caramel. For extra crunchiness, you can layer 2 or 3 edible films brushed with a little oil. When hot, the caramel films can be given a desired shape for an additional dimension.
For flavoring you do not need to limit yourself to raspberry; you can use all sorts of freeze-dried fruits and vegetables, cocoa powder, seaweed powder or even dehydrated morel mushrooms. While hot, you can also sprinkle some solids such as seeds, nuts, herb crystals, flower crystlas or cereal and place them in the oven for a few additional seconds so they stick to the surface of the crisp.
- 200 g isomalt
- 16 g cold water
- 18 g freeze dried raspberry powder (if whole, powderize using food processor)
- 30 round ultra-thin edible film
- 10 units freeze dried raspberries
- Canola oil
1- Pour cold water into saucepan.
2- Add small amount of isomalt and mix with the water. Do not splash the sides.
3- In medium heat, dissolve the isomalt stirring constantly. Do not splash isomalt onto the inside walls of the pan.
4- When the mix starts to become clear, add more isomalt.
5- Repeat steps 3 and 4 a couple of times until you dissolve all the isomalt.
6- Heat dissolved isomalt to 180 °C (360 °F).
7- Once isomalt reaches this temperature, remove from heat and pour onto silicone mat to let it cool until it hardens.
8- Once cold, break it into small pieces and powderize it using a food processor or blender. You can also use a mortar and pestle. Proceed with next step immediately or keep away from humidity, store in sealed container with desiccant packets if necessary.
1- Mix 150 g of neutral caramel powder with 18 g of freeze-dried raspberry powder.
2- Store immediately in a sealed container with desiccant packets.
1- Place a round ultra-thin edible film on parchment paper.
2- Using a small brush, lightly coat the edible film with canola oil with strokes from the center to the edge of the film.
3- Carefully lay another edible film on top, making sure the edges align.
4- Repeat step 2 and 3 one more time so you have 3 layers of edible film ‘glued’ with oil.
5- Using a sieve, sprinkle the top with a thin layer of raspberry caramel powder.
6- Carefully transfer sprinkled edible films to a baking sheet lined with a silicone mat.
7- Place baking sheet in a preheated oven to 190 °C (375 °F) for about 60 seconds until the caramel melts. Make sure it doesn’t burn, remove sooner if necessary.
8- Remove from oven and while still hot you can bend the edible film to create the desired shape before it cools down and becomes crisp. In this case we just left it flat.
9- Store in a sealed container with desiccant packets once they are cold.
2- Serve immediately.